Sprouts and Cracked wheat Khichdi

While most of the folks are done with Navratri and the fasting that goes with the territory, it is just the beginning of the fasting season for the people of Odisha. As the holy month of Kartik has already started and Margasira is next in queue, quite a few Odia folks will be scouting for 'no onion-no garlic' recipes. Not that Odia cuisine lacks such dishes, there are more then enough to last through these two months, but sometimes a little change is very much welcome.

This simple recipe is actually inspired by the 'Kanika', an aromatic and mildly sweetened rice preparation. I have given it a really healthy makeover by substituting the rice with cracked wheat or daliya and adding the goodness of sprouted lentils. It turned out to be a winner in all aspects and I enjoy this for lunch with a glass of spiced buttermilk.

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

• 1/4 cup daliya
• 1 cup sprouted lentils ( i mix green moong and kala channa)
• 1/3 tsp cumin seeds
• 1 dry red chili
• 1/2 tsp ghee
• 1 inch cinnamon
• 1 green cardamom
• 2 cloves
• 6-7 peppercorns
• 12-14 rasisins
• salt to taste
• pinch of turmeric

Cooking - Dry roast the daliya till it gives off a mild fragrance and turns brown by a few shades. Keep aside.

Heat the ghee in a pressure cooker. Add the red chili, cumin and spices. Roast till fragrant. Throw in the raisins and saute for 10 seconds.

Wash the sprouts and the daliya. Add to the cooker.

Add about  1 1/2 to 2 cups water, the turmeric, salt to taste and close the lid. Cook for 3-4 whistles on medium flame.

Keep aside till steam escapes. Open the lid and cook uncovered for a few minutes if it is too watery.

Serve warm with buttermilk. 

Sprouts Sandwich

It is still the January and I am going good job of sticking to my New Year resolutions. I have been eating healthy (Read sprouts, oats, poha, whole grains) for the last two weeks. Hence I substituted my regular potato filling with a mix of potato and sprouts ( you do need to add a bit of potato to hold those runaway sprouts together ).

Sprouts are categorized in the superfood category as they are loaded with enzymes (upto 100 more than what you get in fruits and vegetables). Enzyme help to improve the process of breaking down the ingested food so that the body can do a better job of assimilating it. The sprouting process is known to drastically improve the quality of available proteins and increase the fiber and vitamin content (especially those of vitamin A, B-complex, C and E).

Though beneficial for all, sprouts are a must have for women who are trying to conceive/pregnant. For older women nearing menopause, they help regulate hot flashes and hormone levels.

Preparation Time - 10 mins

Ingredients - 4 slices of bread, 1/2 cup sprouts (I used green moong but mixed lentils is also OK), 1 boiled and mashed potato, 1 small onion (chopped), 1/5 tsp cumin powder, a pinch of turmeric, 1/5 tsp chilli powder, 1 tbsp chopped coriander, 1 tsp oil, 2 tbsp thick/hung curd, 1 tsp tamarind-jaggery chutney (can use Imli Pichkoo instead), 1 tsp ketchup, salt to taste.

Preparation - Add salt to the curd and beat lightly. (One can also add some mint/coriander chutney to enhance the flavor)

Cooking - Heat the oil in a wok. Add the chopped onions and fry for 1 minute.

Add the mashed potato along with cumin powder, turmeric and chilli powder. Fry for 1 minute. Add the sprouts along with salt. Cook covered till the sprouts are cooked (takes 3-4 mins).

Add ketchup, chopped coriander and remove from flame.

Heat a flat pan. Toast the bread slices for 1 minute (30 secs on each side). Remove from the pan and place on a plate.

Spread the curd on the both bread slices. Drizzle with the tamarind-jaggery chutney.

Take and spread about 2 tbsp of the sprouts mixture on one slice.

Place the other slice over it. Cut into two triangular pieces.

Repeat with the other two pieces.

Serve immediately with ketchup/mint chutney.